Vegan mini pumpkin spice cheesecakes are super rich and creamy, full of pumpkin spice flavor, and made with just 6 healthy ingredients, no baking necessary.
2020 has been wild, to say the least. But one really, really wonderful thing that came out of this year was my newfound love for vegan mini cheesecakes.
I started with a straight up, classic vanilla, then moved on to chocolate, blueberry lemon, cookies and cream (my fave) and peanut butter chocolate.
Clearly we’re in no short supply of cheesecakes around here, but I couldn’t let pumpkin season go by without a sweet + spiced version, perfect for thanksgiving, or really any day of the week when you just want a treat! These vegan mini pumpkin spice cheesecakes are SO rich and seem indulgent, but they’re made with just a few simple, healthy ingredients.
Ingredients for vegan mini pumpkin spice cheesecakes
- Raw almonds: raw almonds are the base of the crust for the cheesecake, and they’re super nutrient-dense and a great healthy fat source.
- Medjool dates: dates give both the crust and the filling sticky, caramel-like, totally natural fruit sweetness.
- Raw cashews: you’ll soak the cashews in water which helps them blend into a super lush, rich and creamy filling.
- Apple cider vinegar: just a bit of apple cider vinegar makes a HUGE difference and really rounds out the cheesecake filling with just a bit of tang.
- Pumpkin puree: of course we need some pumpkin for pumpkin spice cheesecake, so just a bit goes into the filling for more creamy texture.
- Pumpkin pie spice: these warming spices are what really brings out the fall flavor of the pumpkin.
Tips for making vegan mini pumpkin spice cheesecakes
- Start with the crust, then move on to the filling. First you’ll blend the almonds and dates in the food processor, and press that slightly crumbly, sticky mixture into a lined cupcake pan. For the filling, you’ll rinse the food processor and then blend the cashews, more dates, pumpkin puree, pumpkin pie spice, vinegar, and water until totally smooth and creamy. Spread the filling on top of the crust, and they’re ready for the freezer.
- Use silicone liners for easy removal. I use these silicone liners and HIGHLY recommend something similar (or lining with parchment paper), because it makes removal later super easy.
- Freeze for at least 2 hours. Right after you layer them, the cheesecakes will need to freeze for at least 2 hours (longer is great, too). This helps them to set up.
- Store in the fridge or freezer, depending on the texture you prefer. After the initial 2 hours of freezing, take them out for about 15 minutes to thaw at room temperature before eating. From there you can store in the fridge or freezer, depending on the texture you like. I prefer mine pretty soft so I like the fridge, my husband loves them more firm so we keep a few for him in the freezer.
These vegan mini pumpkin spice cheesecakes are the perfect balance of sweet and spice, and the creamy, rich texture is out of this world. They’re so perfect for a thanksgiving dessert, or a treat on a random day all fall long.
Xo,
Sara
Vegan Mini Pumpkin Spice Cheesecakes
Ingredients
Crust
- 1 cup raw almonds
- 6 pitted medjool dates
Pumpkin spice filling
- 1 cup raw cashews – soaked for at least 2 hours or overnight in water, then drained
- 8 pitted medjool dates
- 1 tbsp apple cider vinegar
- 2 tbsp pumpkin puree
- 1 tbsp pumpkin pie spice
- 1/4 cup water
Instructions
- To make the crust, pulse the almonds in the food processor until they're mostly broken down, then add the 6 dates and blend until they form a sticky, slightly crumbly dough.
- Press 2 tbsp of the crust mixture into the bottom of 6 lined cupcake tins – I highly recommend using silicone liners for easy removal – then set aside while you make the filling.
- To make the filling, add the soaked cashews, dates, apple cider vinegar, pumpkin puree, pumpkin pie spice, and water to the food processor and blend until totally smooth and creamy, stopping occasionally to scrape down the sides with a spatula to make sure everything is incorporated.
- Put about 3 tbsp of the filling mixture on top of each crust, then set in the freezer for at least 2 hours. When you're ready to eat, set them out for 15 before so they can soften a bit. Add any additional toppings of your choice and enjoy!
- Store leftovers in the refrigerator or freezer depending on the texture you like – fridge will make them much softer, keeping in the freezer keeps them more firm but you'll have to set them out to thaw before you eat them!
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